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Item No.:
02
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Site:
Medical-Specimen Collection Containers
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Violation:
The bacteriological specimen collection containers had an expiration date of March 2009. According to the staff, new containers were on order.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
06
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Site:
Potable Water-Far Point
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Violation:
There were four dates in March 2009 where the daily calibration check was not recorded.
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Recommendation:
Ensure that the daily, manual comparison test or calibration is recorded on the chart or in a log book.
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Item No.:
08
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Site:
Potable Water-Evaporator
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Violation:
There was not a proper air gap at the fill line for the boilers from the evaporator.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
08
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Site:
Potable Water-Evaporator
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Violation:
There was not a proper air gap at the fill line for the boilers from the evaporator.
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Recommendation:
Ensure that there is a proper air gap.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Plan
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Violation:
The air gap on the boiler fill from the evaporator was not listed on the cross connection control plan.
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Recommendation:
Ensure that the cross-connection control program includes all air gaps.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Plan
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Violation:
The air gap on the boiler fill from the evaporator was not listed on the cross connection control plan.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
19
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Site:
Bar-The Club
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Violation:
Several pieces of ice in the ice machine bin were soiled with debris.
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Recommendation:
Ensure that food, including ice, is protected from contamination.
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Item No.:
20
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Site:
Galley-Bakery/Pastry
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Violation:
There were a few holes and tears in the dough sheeter belt.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Potwash Area
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Violation:
A few cutting boards were scratched and scored.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Bar-Midnight Sun Lounge
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Violation:
There was rough and peeling paint in the bottom of the technical compartment below the sink.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Bar-Sky
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Violation:
The back and sides of the technical compartment below the speed rail were open to the underside of the passenger side of the bar. This area had unsealed wood and rough surfaces. In addition, the bottom of the technical compartment had peeling paint and rough surfaces.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Bar-Sky
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Violation:
The back and sides of the technical compartment below the speed rail were open to the underside of the passenger side of the bar. This area had unsealed wood and rough surfaces. In addition, the bottom of the technical compartment had peeling paint and rough surfaces.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
The final rinse temperature gauge on the conveyor dishwash machine was reading 146 degrees Fahrenheit. The final rinse temperature was measured at 170 degrees Fahrenheit.
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Recommendation:
Repair or replace the temperature gauge.
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Item No.:
26
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Site:
Galley-Potwash Area
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Violation:
A few of the previously cleaned cutting boards were soiled and stained.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Bar-The Club
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Violation:
The ice bath in the upper compartment of the ice machine was soiled. In addition, there was corrosion on the pump and a few areas on the side of the compartment were soiled.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Bar-The Club
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Violation:
The ice bath in the upper compartment of the ice machine was soiled. In addition, there was corrosion on the pump and a few areas on the side of the compartment were soiled.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Bar-Midnight Sun Lounge
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Violation:
There was corrosion on the bottom of the technical compartment below the sink.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Bar-Sky
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Violation:
The open area in the technical compartment below the speed rail had corrosion and was soiled.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
There was missing and recessed grout in several areas in the galleys and pantries.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Bar-Midnight Sun Lounge
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Violation:
There was no coving at the deck/bulkhead juncture adjacent to the sink.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
34
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Site:
Galley-Soup Station
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Violation:
There were leaks at the preparation sink faucet and at the bucket fill station below the handwash sink.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Dishwash Area
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Violation:
There was condensate dripping from the air diffuser on the deckhead on the dirty side of the dishwash area. No clean items were impacted.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Potwash Area
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Violation:
Condensate was dripping from the deckhead speaker to the deck. No clean items were impacted. A work order had already been created for this issue prior to the inspection.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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